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darthjoker1965
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Pour the whole milk into a large pot and place it over medium heat.
Slowly heat the milk to 190°F (88°C), stirring occasionally to prevent scorching.
Allow the milk to cool down to 120°F (49-50°C).
In a separate jar, mix 6 tablespoons of Greek yogurt with some warm milk. Stir well until fully incorporated.
Stir the yogurt mixture into the milk, ensuring it’s well incorporated.
Preheat the oven to 230°F (110°C), then turn it off.
Cover the pot with a lid and place it inside the warm oven. Leave it undisturbed for 8-10 hours.
After the resting period, check the curds. They should be firm and separated from the whey.
Make cross-cuts through the curds with a knife to help them heat evenly.
Preheat the oven to 230°F (110°C) again, and place the pot inside for 1.5 hours.
After about 30 minutes, remove the pot and check the internal temperature of the curds, which should be 105-113°F (40-45°C).
Gently stir the curds, trying not to break them, and then return the pot to the oven.
Line a colander with cheesecloth or a clean kitchen towel, and carefully pour the curds and whey into it.
Let the curds drain for about 1 hour. For drier curds, allow them to drain longer.